Description
Hi all, Thavalai vadai is a crispy snack…. We can call it as paruppu vadai also…….It is not like masala vadai….Very healthy snack full of proteins……Try it out …..Enjoy| Ingredients-1 | |
|---|---|
| ½ cup | Raw rice (pachai arisi) |
| ½ cup | Channa dhal(kadalai paruppu) |
| ½ cup | Toor dhal |
| ½ cup | Urad dhal(ooluntham paruppu) |
| Javaresi (sabudana)(handfull) | |
| ½ cup | Moong dhal (payatham paruppu) |
| Ingredients-2 | |
|---|---|
| ¼ cup | Onion ( chopped) |
| 6 nos | Red chilli |
| 1 T | Ginger (grated) |
| ¼ cup | Coconut (grated) (dry dessicated can be used) |
| 2 no | Green chilli |
| 1 tsp | Asafoetida |
| 1 tsp | Mustard seeds |
| Curry leaves ( little)(chopped) | |
| Corriander leaves (hand full)(finely chopped) | |
| Salt to taste | |
| Oil for deep frying |
Instructions
- Soak rice, channa dhal, toor dhal together. Soak urad dhal, moong dhal seperately.
- Soak javaresi (sabudana) seperately. for one hour.
- With rice, channa dhal and toor dhal add red chilli and coarsely grind it in to thick batter
- Then Coarsely grind left over dhals and javaresi together. Mix both the batter.
- In the batter add asafoedita , onion, curry leaves, corriander, coconut, green chilli,ginger and salt, Mix well
- The batter should be little bit thicker than idli batter.
- Keep little oil in a pan. splutter the mustard and add it to the batter.
- Heat oil for deep frying, when the oil is heat enough.
- Take a batter in a round laddle, add little by little to the oil.
- Fry vadai in medium flame. When it turns in to golden brown. remove from oil.
- Serve hot with sauce or chutney.
Notes
Onion is optional.
Source
amma
Comments are closed.